Ready for a fresh, light summer salad that ticks all the boxes? So were we! This Crispy Chickpea, Sweet Potato and Kale Salad is packed full of nutrients, protein, good fats and carbs. As well as tasting like a dream with the addition of our naturally nourishing Vegetable Broth and citrus dressing to really put the zing in this amazing salad.
1/4 cup olive oil, + 1tbsp for dressing & extra for drizzling
½ cup feta, crumbled
½ cup pumpkin seeds
1 orange, juiced
Splash of honey
Splash of apple cider vinegar
2 tbsp Greek yoghurt
Method
Preheat the oven to 390°F
Rinse and drain canned chickpeas. drizzle with olive oil, and toss with smoked paprika, vegetable broth and salt & pepper. On the same baking sheet, add sweet potato & drizzle with olive oil.
Bake for 20 minutes or until crispy.
Add finely chopped brussels sprouts and chopped kale to a salad bowl.
Pour over ½ of the orange juice and ¼ cup of olive oil, toss through to soften the ingredients.
Combine the remaining orange juice, apple cider vinegar, 1 tbsp olive oil, yoghurt and honey to a jar, shake well and pour over salad.
Preheat the oven to 200°C
Rinse and drain canned chickpeas. drizzle with olive oil, and toss with smoked paprika, vegetable broth and salt & pepper. On the same baking sheet, add sweet potato & drizzle with olive oil.
Bake for 20 minutes or until crispy.
Add finely chopped brussels sprouts and chopped kale to a salad bowl.
Pour over ½ of the orange juice and ¼ cup of olive oil, toss through to soften the ingredients.
Combine the remaining orange juice, apple cider vinegar, 1 tbsp olive oil, yoghurt and honey to a jar, shake well and pour over salad.
Crispy Chickpea, Sweet Potato and Kale Salad
With Vegetable Broth Garden Veggie
Easy peasy
4
1 hour
Ready for a fresh, light summer salad that ticks all the boxes? So were we! This Crispy Chickpea, Sweet Potato and Kale Salad is packed full of nutrients, protein, good fats and carbs. As well as tasting like a dream with the addition of our naturally nourishing Vegetable Broth and citrus dressing to really put the zing in this amazing salad.
1/4 cup olive oil, + 1tbsp for dressing & extra for drizzling
½ cup feta, crumbled
½ cup pumpkin seeds
1 orange, juiced
Splash of honey
Splash of apple cider vinegar
2 tbsp Greek yoghurt
Method
Preheat the oven to 390°F
Rinse and drain canned chickpeas. drizzle with olive oil, and toss with smoked paprika, vegetable broth and salt & pepper. On the same baking sheet, add sweet potato & drizzle with olive oil.
Bake for 20 minutes or until crispy.
Add finely chopped brussels sprouts and chopped kale to a salad bowl.
Pour over ½ of the orange juice and ¼ cup of olive oil, toss through to soften the ingredients.
Combine the remaining orange juice, apple cider vinegar, 1 tbsp olive oil, yoghurt and honey to a jar, shake well and pour over salad.
Preheat the oven to 200°C
Rinse and drain canned chickpeas. drizzle with olive oil, and toss with smoked paprika, vegetable broth and salt & pepper. On the same baking sheet, add sweet potato & drizzle with olive oil.
Bake for 20 minutes or until crispy.
Add finely chopped brussels sprouts and chopped kale to a salad bowl.
Pour over ½ of the orange juice and ¼ cup of olive oil, toss through to soften the ingredients.
